ground turkey meatballs

This Giant Turkey Meatball isn't your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I'm OBSESSED!

Giant Turkey Meatball Parmesan

93% turkey

tbsp grated pecorino romano cheese

crushed garlic

tomato paste

parsley

salt

Delallo Pomodoro Fresco Marinara

mozzarella cheese

(optional

Preheat the oven to 350°F.

In a medium bowl combine turkey, breadcrumbs, pecorino, egg, garlic, tomato paste, parsley and salt and gently mix to combine. Form into an oval loaf using your hands, slightly flattened at the top on a nonstick baking sheet. Bake uncovered 50 to 55 minutes, or until it's cooked in the center and the internal temperature of 160 °F with a thermometer. Remove from oven, top with marinara and cheese and bake 3 to 5 minutes until the sauce is hot and the cheese is melted.

Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

This Giant Baked Turkey Meatball constant recipe is on rotation in my house! My family loves it.

https://www.skinnytaste.com/giant-turkey-meatball-parmesan/

How To Make a Giant Baked Turkey Meatball

Sweet chili turkey meatballs are delicious, tender and juicy, loaded with classic Thai flavors, and quick and easy to make. Savory, sweet, and tangy.

Sweet Chili Turkey Meatballs

turkey

green onions, diced

garlic, minced

ginger, freshly grated

red curry paste (optional)

fish sauce

breadcrumbs

egg,

white vinegar rice

water

sugar

garlic, minced

tablespoon Sambal Oelek garlic chili paste or crushed red pepper (or to taste)

cornstarch or all-purpose flour

In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavors to infuse better.

Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.

Bake for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.

Make the meatballs

In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chili paste, and cornstarch until sugar and cornstarch is fully dissolved.

Keep stirring and heat the mixture over medium heat until thickened to a desired consistency, about 4-5 minutes.

Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chili sauce on the side, or over white rice and veggies.

Prepare the sweet chili sauce

We love these juicy, Italian ground turkey meatballs in homemade tomato sauce. Serve them over your favorite pasta, pizza or sandwich!

Italian Turkey Meatballs

1.3 turkey breast

whole wheat seasoned breadcrumbs (or gluten-free crumbs)

Pecorino or Parmesan cheese

parsley (finely chopped)

garlic (crushed)

tsp kosher salt + fresh pepper

olive oil

garlic (smashed)

tomatoes

onion

bay leaf

oregano

basil

salt and fresh pepper

In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.

Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).

If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.

Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Pesto “Parmesan” Turkey Meatballs (Dairy &amp; Egg-Free!)

Tbsp oil

garlic,

tsp red pepper flakes

dairy-free basil pesto

panko breadcrumbs

dairy-free "parmesan" cheese

tsp sea salt

turkey ((or ground chicken))

Heat 1 tablespoon (15 ml) oil in a large cast iron skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and red pepper flakes and sauté until fragrant — about 1 minute. Transfer the onion mixture to a large bowl and let cool slightly. Wipe out the skillet and set aside for later.

Add the pesto, panko breadcrumbs, dairy-free parmesan cheese, and salt to the bowl, and stir to combine. Add the turkey (or chicken) and use your hands to gently combine everything into an even mixture, being careful not to overwork the meat, which can cause it to become tough.

Shape the mixture into 18 (~1 ½-inch) meatballs (adjust accordingly if altering the default number of servings) and place on a large plate.

Optional (to help the meatballs have a more round shape): cover and chill in the freezer for 15 minutes or the fridge for 30 minutes.

Heat 1 tablespoon (15 ml) oil in the skillet over medium heat. Once hot, add the meatballs, working in batches if necessary, and cook, turning frequently, until firm, browned, and crisp on all sides, and the internal temperature reaches 165 degrees F (74 C) — about 10-12 minutes. Reduce the heat as necessary to prevent burning.

These meatballs are delicious served with pasta and marinara, or served with other Italian-inspired dishes like our Creamy Tuscan Kale White Bean Soup, Spaghetti Squash Pasta with Basil Pesto, or Rosemary Roasted Root Vegetable Panzanella.

Leftover cooked and cooled meatballs can be stored in the refrigerator for 2-3 days or the freezer for 1 month. Reheat in a 375 degree F (190 C) oven for 10 minutes or until warmed throughout.

If you want to freeze before cooking, shape them into patties (which cook more evenly from frozen than meatballs), then cook directly from frozen in a lightly oiled skillet over medium heat until browned on both sides and the internal temperature reaches 165 degrees F (74 C) — about 5-6 minutes per side.

https://www.youtube.com/watch?v=ISckYpmTlo4

Dairy and egg-free turkey meatballs with vegan pesto and “parmesan”! Super flavorful, endlessly versatile, and perfect for meal prep. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/pesto-parmesan-turkey-meatballs-dairy-egg-free/
 
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Pesto "Parmesan" Turkey Meatballs (Dairy & Egg-Free!) | Minimalist Baker Recipes

An easy turkey meatball recipe of perfectly seasoned meatballs in a creamy chicken broth based gravy made right in the same skillet. 

Turkey Meatballs Recipe

1¼ lbs ground turkey

panko bread crumbs

garlic powder

Worcestershire sauce

butter

all-purpose flour

chicken broth

onion powder

heavy cream

salt and pepper

In a large bowl, mix ground turkey, breadcrumbs, dried oregano, garlic powder, minced onion, egg, and Worcestershire sauce. Shape into 1 1/2 inch meatballs.

Heat olive oil over medium heat in a large skillet.  Add meatballs and cook until browned on all sides. Do not crowd the skillet. If necessary, work in batches. Remove the meatballs to a plate.

Melt butter in the same skillet over medium-low heat.  Whisk in the flour and cook for 2-3 minutes, whisking constantly.  Whisk in the chicken broth, garlic powder, onion powder, Worcestershire sauce, cream, and oregano. Cook until thickened.

Add the meatballs to the skillet and spoon the sauce over them. Simmer for 15 minutes.

Season with salt and pepper to taste and sprinkle with fresh parsley. Serve over mashed potatoes, egg noodles, or rice.

These turkey meatballs were incredible but the cream sauce on top was next level! Loved every bit of them. I served them with buttered noodles this time, and next time I'll be trying with mashed potatoes. Delish.

We have been eating more healthy and these meatballs were just the thing. Delicious and easy! Thank you for the recipe.

The Meatballs were divine, THANK YOU SO MUCH...The sauce was so delicious, everyone loved it. Thanks a lot for the recipe.

These look incredible and have been using Turkey more for many of our meal options to help cut out so much red meat and even pork. I have to say this dish looks so good and I am or I should say....I have already pinned it so that I can print it out and make it for my family. YUM! Great way to make something new with turkey ;)

These were so good! I love meatballs in my low-carb lifestyle.

What a great recipe for the sauce! I will try it in my own kitchen. Thank you for making your recipes always interesting and uniquely flavorful.

I had no heavy cream so I  looked up a substitute and used Greek yogurt.  It tasted very good. I will definitely be making this again!

These savory and juicy turkey meatballs in pumpkin sage sauce are a rich, delicious and warming meal brimming with fall flavors!

Turkey Meatballs in Pumpkin Sage Sauce

(slightly heaping) fresh breadcrumbs (or panko breadcrumbs)

milk

garlic cloves, pressed through garlic press

sage

Italian seasoning

parmesan

black pepper

Olive oil oil,

ghee butter

garlic, pressed through garlic press

pumpkin

salt (or

chicken stock

parmesan cheese

maple syrup

Begin by gathering and prepping all of your turkey meatball ingredients according to the ingredient list above to have ready and organized for use.

To prepare your turkey meatballs, to a large bowl add the breadcrumbs and pour over the milk. Let them sit and soak for 2 to 3 minutes. Then, add in the onion, garlic, sage, parsley, Italian seasoning, parmesan and whole egg plus yolk, and using a fork, mix the ingredients together to thoroughly combined.

Add to this the ground turkey, plus the salt and pepper, and using a light hand, gently combine all the ingredients just until well combined. (The mixture will be very sticky and moist, this is normal.)

Then, using a 2 tablespoon scoop, portion out your turkey meatballs, placing them onto a parchment or wax paper-lined large platter. Place the meatballs into the freezer to chill and firm for 20 to 25 minutes, as this will make working with them much easier.

Once all the turkey meatballs have chilled, lightly wet your palms with water (or a small amount of oil), and gently and quickly roll each meatball between your palms to make them round.

Brush a small amount of olive oil over each meatball. Then, place a large, heavy bottom skillet over medium-high heat (use non-stick or cast iron for this), and drizzle in about 4 tablespoons of oil.

Once hot, add in a batch of turkey meatballs, allowing them to sear and brown for a moment. Reduce the heat to medium or medium-low, then continue to cook and fry the meatballs on all sides for about 10 minutes, until cooked through (165° internal temp). Set cooked meatballs onto a clean platter to hold, and repeat with remaining turkey meatballs.

Once the meatballs are cooked, gather and prep all of your pumpkin sage sauce ingredients according to the ingredient list above to have ready and organized for use.

Wipe out the skillet from frying the meatballs, and add in the ghee (or butter) and the oil. Once melted together and the skillet is hot, add in the minced onion and saute for about 2 to 3 minutes, until softened.

Stir in the garlic and the Italian seasoning, and once aromatic, whisk in the pumpkin puree, the salt and pepper, plus the chicken stock until smooth.

Allow the sauce to very gently simmer for 2 to 3 minutes to marry the flavors, then turn off the heat and gently whisk in the grated parmesan, the heavy cream, the maple syrup, and the chopped sage.

Add the meatballs into the sauce and allow them to sit for few minutes just to warm them through again. Top with fried sage leaves if using, then serve the turkey meatballs with pumpkin sage sauce over your favorite accompaniment such as gnocchi, linguini, penne, bow ties, or mashed potatoes.

These Turkey Meatballs come together in no time for an easy weeknight dinner. They&#039;re tender, juicy, and bursting with flavor!

Turkey Meatballs

turkey ((450 grams))

breadcrumbs ((56 grams))

parmesan cheese ((28 grams))

garlic

Preheat the oven to 400°F. Grease a large baking sheet or dish with non-stick cooking spray.

In a large bowl, beat the egg. Add the remaining ingredients and stir well to combine. Shape the meat mixture into 28 (1-inch) balls. Place on the prepared baking sheet.

Bake for 18 to 20 minutes or until the meatballs reach an internal temperature of 165°F.

Delicious and healthy recipe.  Easy to make. Freezes well.

Super tasty!  A big hit at my potluck.  I will definitely make them again.😊

This one-pan Spaghettios and Meatballs is the healthy homemade version you’ll actually want to eat. Tender mini turkey meatballs simmer with pasta in a simple tomato sauce for a cozy, family-friendly dinner.

Spaghetti Os and Meatballs

Parmesan cheese (use good quality)

bread

2% milk (divided)

garlic (finely chopped or grated, divided)

onion powder (divided)

93% ground turkey (or your favorite ground meat)

anellini pasta (uncooked (see note below))

chicken bone broth (I used Swansons)

In a medium mixing bowl combine parmesan, crumbled bread, 3 tablespoons milk, 1 clove garlic, ½ teaspoon salt and 1 teaspoon onion powder. Let bread soak up the milk before adding ground meat and thoroughly mixing. Shape turkey into mini balls roughly ½ tablespoon each.

Heat olive oil in a large deep skillet (one with high walls) over medium-low heat and cook to brown about 2 minutes on each side (don’t worry about cooking through, they will get simmered later on). Remove from the pan and wipe clean.

Spray the skillet with oil and add pasta and remaining garlic over medium-high heat, toast both until aromatic, 2-3 minutes. Add bone broth, Italian seasoning, onion powder, remaining milk, crushed tomatoes and remaining ½ teaspoon salt. Bring to a boil over high heat, then add the meatballs back to the pan, stir, cover and lower heat to medium-low. Cook for 10 minutes.

Uncover and stir; continue to cook, covered until the pasta is al dente and sauce is thickened, about another 10-12 minutes. The finished product should be saucy,  but also slightly soupy, with a decent amount of liquid. Not on the dryer-side like a mac and cheese.

Very helthy option for kids. I added some greens on the pan

These Ricotta Meatballs with a crispy parmesan and panko topping are tender, flavorful, and baked to golden perfection. Made with ground turkey and creamy ricotta cheese, they're simmered in rich marinara sauce and finished under the broiler for a delightful crispy crust. Perfect as a comforting dinner served with garlic bread and a green salad.

Ricotta Meatballs with Crispy Parmesan Topping Recipe

turkey (93/7 lean; ground chicken or

ricotta cheese

Parmesan cheese

(28-32 ounces) tomato sauce (marinara or pasta sauce)

parsley (to taste)

Prep

Preheat your oven to 400°F (204°C). In a large mixing bowl, combine ground turkey, ricotta cheese, Parmesan cheese, panko breadcrumbs, garlic powder, salt, and Italian seasoning. Mix until all ingredients are well incorporated.

Form Meatballs

Shape the mixture into 20-24 small meatballs, about 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.

Prepare Baking Pan

Drizzle olive oil into the bottom of a shallow Dutch oven or any oven-safe pan to prevent sticking. Arrange the meatballs evenly in the pan without overcrowding.

Bake Meatballs

Place the pan on the middle oven rack and bake for 20-25 minutes. After baking, use a spatula to gently loosen the meatballs from the pan; they should have developed a nice browned crust on the bottom.

Add Sauce

Pour the tomato sauce directly over the meatballs in the pan. Gently stir or swirl to coat all meatballs evenly with the sauce.

Prepare Crispy Topping

In a small bowl, combine 1/4 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 2 teaspoons olive oil, and chopped parsley. Mix well until the panko is evenly coated with oil and cheese.

Top and Final Bake

Sprinkle the panko and Parmesan topping evenly over the meatballs and sauce. Return the pan to the oven and bake for an additional 5-7 minutes to warm the sauce through.

Broil for Crispiness

Switch the oven to broil and broil the meatballs and topping for 2-3 minutes until the topping is golden and crispy. Keep a close eye to prevent burning.

Serve

Remove from oven and garnish with extra chopped parsley if desired. Serve hot, ideally alongside a green salad and garlic bread for dipping into the flavorful sauce.

Top 9 ground turkey meatballs recipes from across the web

The most viewed ground turkey meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Giant Turkey Meatball Parmesan

Sweet Chili Turkey Meatballs

Italian Turkey Meatballs

Pesto “Parmesan” Turkey Meatballs (...

Turkey Meatballs Recipe

Turkey Meatballs in Pumpkin Sage Sa...

Turkey Meatballs

Spaghetti Os and Meatballs

Ricotta Meatballs with Crispy Parme...

Top 9 ground turkey meatballs recipes from across the web

The most viewed ground turkey meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant Turkey Meatball Parmesan

Sweet Chili Turkey Meatballs

Italian Turkey Meatballs

Pesto “Parmesan” Turkey Meatballs (...

Turkey Meatballs Recipe

Turkey Meatballs in Pumpkin Sage Sa...

Turkey Meatballs

Spaghetti Os and Meatballs

Ricotta Meatballs with Crispy Parme...

The most viewed ground turkey meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine